- 26 -
GB
4.6
TEMPERATURE AND COOKING TIME TABLES
These tables provide a guideline; a lot depends on the taste and experience of the person using the oven, but above all it
depends on the freshness and quality of the food to cook.
WRONG USE
OVEN ACCESSORIES
Food rack
Used to support confectioner’s
moulds, dishes to cook au gratin,
baking sheets, and meat to be
grilled
Dripping pan
Normally used to collect the
juices of grilled foods (to be
removed from the oven when not
used)
TYPES OF FOODS
Temp.
°C
Time
minutes
Bread and Biscuits
Loaves of bread
Sandwiches
White bread
Biscuits
(sablis -2° or -3° oven guide)
Cakes and miscellaneous
confectionery
Flat breads
Genoise
Shortbread
Layered cake
Chocolate cake
Fruit flan
Rolls
Eclairs
Vol au vents
Puff pastries
Short pastry
Sponge cake
Soufflés
Meringues
190/200
150/160
175/210
125/140
175
160
160
190
175
120/140
190/200
180
175
180
180
165
180/200
120/125
45/60
20/25
25/40
20/30
40/50
40/50
40/50
25/35
25/35
50/70
12/18
15/20
20
20
20
20/25
20
30/35
TYPES OF FOODS
Temp.
°C
Time
minutes
Meat
Braised beef (1/1,5kg)
Roas veal (1/1,5kg)
Meatloaf (1/1,5kg)
Lamb (leg or shoulder)
Kid (leg or shoulder)
Pork (loin or ham)
Game
Roast hare
Roast pheasant
Partridge
Roast venison, chamois,
deer
Fowl
Chicken or capon
Roast pigeons
Turkey
Goose
Duck
Fish
Fish in general
Miscellaneous
Gulasch (stew 1/1,5kg)
150/160
150/160
180/190
150/160
150/160
175
150/160
150/160
150/160
150/160
170
150/160
150
160
175
200
180/190
180/210
120/150
90/120
60/90
45/60
45/60
60/90
60/90
45/60
90/120
90/12
80/100
90/120
150/180
180/200
15/20
60/75
